Fried fish can be a very delicious meal, if the fish is properly breaded and cooked at the right temperature. In choosing the breading recipe to use, one needs to take into consideration the type of fish being fried, the type cuisine it is to accompany, and the personal preferences of the chef and those being served.
Below are breading recipes for different types of fish and cuisines.
Fresh catfish fillets are normally fried southern style in a cornmeal based batter and served with mashed potatoes or French fries, cole slaw, cooked white dried beans, hush puppies, and fresh green onions.
1 Cup Yellow Cornmeal
2 teaspoons Lawry’s Seasoned Salt
* Heat a deep fat fryer to 350 degrees Farenheit.
* Rinse fish fillets and pat dry with paper toweling.
* Place 1 cup cornmeal and the Lawrey’s Seasoned Salt into a plastic bag and shake to mix.
* Drop the fish fillets into bag and shake to coat.
* Remove the coated fillets from the bag with a pair of tongs and drop into the hot oil.
* Allow to cook approximately 5 minutes or until golden brown. The fish fillets will come to the surface as they become done.
* Remove to a paper towel lined platter to drain excess oil from the fillets before serving.
In Asian cuisine, the batter of sweet and sour meats is a thick breading that puffs up during cooking. The following recipe makes wonderful sweet and sour fish. Sweet and sour fish is great served with stir fried rice and an egg roll.
ASIAN BREAD COATING (FOR FISH OR CHICKEN)
1 Package McCormick’s Golden Dipt Fish & Chips Batter mix
1 1/4 Cups cool water
Use a white fish, such as Ocean Whitefish for this recipe.
* Place entire contents of 1 package of Golden Dipt Fish & Chips batter mix in a medium mixing bowl.
* Sprinkle with a little garlic powder, ground ginger, and black pepper but do not put a lot of any of the three.
* Mix stir with a fork to blend well.
* Preheat a Fry Daddy or deep fat fryer of some type.
* Add the 1 1/4 cups of cool water to the Golden Dipt mixture and stir to form the batter. It will be of a thick consistency.
* Rinse fish fillets and pat dry with paper toweling so the batter will adhere better. Cut eat fillet into 1 1/2 – 2 inch slices.
* Using a pair of tongs, dip each piece of fish into the batter, one at a time. Hold the piece of fish over the batter and allow the excess to drain before placing into the hot oil in the deep fryer.
* Allow to cook until the pieces of fish begin to float to the top of the oil and the batter is a golden brown.
* Remove to a paper towel lined platter and serve with sweet and sour sauce for dipping.
McCormick’s Golden Dipt Fish and Chip batter makes an excellent breading for ocean whitefish or flounder without adding any additional spices to the original recipe for use in American cuisine. Both types of fish are excellent served with French fries, mashed potatoes, or a baked potato.
Flounder fillets are excellent when southern pan fried in a mixture of cornmeal and flour.
SOUTHERN PAN FRYING FLOUNDER
1/2 Cup all-purpose flour
1/2 Cup yellow corn meal
Salt, to taste
Pepper, to taste
* Place the cornmeal and flour in a small mixing bowl.
* Place a 1/2 inch deep layer of cooking oil in a large skillet and bring to medium heat.
* Rinse and pat dry the fish fillets.
* Lightly salt and pepper each fillet.
* Dredge the fillet in the cornmeal and flour mixture and drop into the skillet when the oil has reached approximately 350 degrees F.
* Repeat procedure until all fillets are in the pan.
* Allow to fry approximately 3 minutes before turning with a spatula on the other side for an additional 3 minutes. Only turn the fish once.
* Remove to a paper towel platter to allow excess oil to drain from fillets before serving.
If you like fish, I am sure you will love these different methods of breading the fillets in preparation to fry them. Give one of the recipes a try the next time you decide to fry fish. You will not be disappointed!